6 Set on a big
pot and cover with water, bring to a boil and turn the heat down to
simmer for at least 3 hours and check for doneness.

7 Open one pair and see if the suman is soft and fully cooked. If not, tie it back and return to boil.

8 Check every 1/2 hour or so for doneness.

9 When done, serve with sugar mixed with grated coconut.

BENG'S TIPS

Make sure the banana leaves have no rip or hole,
otherwise the lye flavor will be washed out in the boiling water, and
you're left with just sticky rice.

I made this suman recipe using a pressure cooker (for
experimentation purposes and my mom wanted them). The result? It took
an hour and a half to cook, but the banana leaves dried out and it
looked unappetizing. The taste was pretty good but nothing beats the
low and slow cooking method. Also, if you plan to use a pressure
cooker, check your cooker's manual for safety precautions -- as it's
not for everyone.